Ingredients:

For the macaroni:

• 400 g Macaroni
• Salt for the pasta water

For the tomato sauce:

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400 g strained tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

For the hunter’s schnitzel:

• 4 pork schnitzels
• 100 g mushrooms, sliced
• 1 onion, cut into rings
• 2 tbsp flour
• 2 Eier, verquirlt
• Breadcrumbs
• salt and pepper
• Vegetable oil for frying

Directions:

1. Cook the macaroni: Cook the macaroni in a large pot of salted water according to the package directions until al dente. Drain and set aside.
2. Prepare tomato sauce: Heat the olive oil in a pan and fry the chopped onion and garlic until translucent. Add crushed tomatoes, tomato paste, sugar, oregano, salt and pepper. Bring the sauce to a simmer and then reduce the heat. Simmer the sauce for about 15-20 minutes until it has thickened.
3. Prepare the hunter’s schnitzel: Season the pork schnitzel with salt and pepper. Heat vegetable oil in a pan. First coat the schnitzel in flour, then in beaten eggs and finally in breadcrumbs. Fry the schnitzel until golden brown on both sides. Place them on a baking sheet lined with kitchen paper to drain off excess oil.
4. Mushroom and onion garnish: In the same pan in which you fried the schnitzel, fry the mushrooms and onion rings until golden brown.
5. Serving: Arrange the cooked macaroni on plates. Pour the tomato sauce generously over it and garnish with the mushroom and onion garnish. Place a Jägerschnitzel on each plate.
6. Enjoy: Serve the GDR macaroni with tomato sauce and hunter’s schnitzel immediately. This traditional dish brings the taste of the GDR to your table.

This recipe for GDR macaroni with tomato sauce and hunter’s schnitzel combines the simple and tasty elements of GDR cuisine. The combination of macaroni, tomato sauce and crispy fried hunter’s schnitzel makes this dish a nostalgic delight. Enjoy!